Single Serve Banana Bread

4.74 from 41 votes

This post may contain affiliate links. Please read our disclosure policy.

Don’t throw out that overly ripe banana 🍌 that’s been on your counter for too long—make my single-serve banana bread! This is such an easy treat that comes together in a fraction of the time it takes to make a loaf of banana bread. It’s perfect for when you have a sweet craving for baked goods, but no patience to wait for a long bake time. Plus, who doesn’t love a single-serve dessert? Of course, you could share this, but where’s the fun in that?

All you need is one very ripe banana (brown spots on the banana peel indicate over-ripeness—a good thing in this recipe), a few kitchen staples, and 5 minutes of prep time.

Why You’ll Love Single-Serve Banana Bread

This single-serve banana bread is ideal for when you crave homemade goodness without baking a full loaf. It’s quick and easy, using just one overripe banana and a few basic pantry staples. In about 30 minutes, you’ll have a warm, moist, and delicious banana bread all to yourself. It’s a quick, fuss-free way to satisfy your sweet tooth 🦷, with customizable add-ins like nuts or chocolate chips. Whether plain, dusted with sugar, or crowned with ice cream, this banana bread is a must try!

These single-serve banana breads would make for an impressive spread at a brunch party. You can bake multiple ramekins on a large baking sheet, which allows you to easily transfer many individual dishes in and out of the oven at the same time.

How to Prepare Single-Serve Banana Bread

🍌Whisk together the ingredients, pour the batter into a lined ramekin or any single-serve oven-safe dish, and wait 30 minutes for this incredible bread to bake up.

🍦I like to enjoy mine warm with a bit of powdered sugar dusted on top, or a scoop of ice cream if I’m in the mood.

🌰Some completely optional, but delicious, additions to the batter include crushed walnuts, chocolate chips, or a spoonful of almond butter. Let us know in the comments below if you treat yourself to this sweet recipe!

Round piece of banana bread on a white plate sprinkled with powdered sugar with a silver fork on the side

Nonna’s Tip

To keep your banana bread fresh, store it in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 2-3 months.

Substitutions and Variations

Whether you’re aiming for a healthier version or a more indulgent treat, these options let you customize your banana bread to your liking.

  1. Instead of all-purpose flour, sub whole wheat 🌾flour.
  2. Add spices such as cinnamon, nutmeg, or cloves.
  3. Try alternative sweeteners like honey, maple syrup, or agave instead of granulated sugar.
  4. Swap out regular milk for almond milk, soy milk, or any other plant-based milk to make the recipe dairy-free.
  5. For a vegan or dietary alternative, use flax eggs instead (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) or applesauce as egg substitutes.
  6. Personalize your banana bread with extras like nuts (walnuts, pecans, or almonds), chocolate chips, or dried fruits (raisins, cranberries, or apricots).
  7. To make the recipe gluten-free, use a 1-1 gluten-free flour.

Best Served With

  • A light dusting of powdered sugar on top
  • A scoop of your favorite ice cream 🍦
  • A dollop of whipped cream on the side or right on top
  • A spoonful of almond butter, peanut butter, or hazelnut spread

Similar Recipes

Common Questions

What size ramekin should I use?

I used a 10-ounce ramekin but you can use any small oven-safe dish you have.

Can I use gluten-free flour for this recipe?

Yes, feel free to use 1-to-1 gluten-free flour if you want to make this recipe gluten-free.

How can I make this recipe dairy-free?

Use any milk of choice, such as almond or oat milk, to make this recipe completely dairy-free.

How can I store any leftover banana bread?

To keep your banana bread fresh, store it in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 2-3 months.

Can I double or triple the recipe for a larger serving?

You can easily double or triple the ingredients and bake the banana bread in separate ramekins or a larger oven-safe dish. Just adjust the baking time accordingly.

Single Serve Banana Bread

All you need is one very ripe banana (brown spots on the banana peel indicate over ripeness—a good thing in this recipe), a few kitchen staples, and 5 minutes of prep time. Whisk together the ingredients, pour the batter into a lined ramekin or any single-serve oven-safe dish, and wait 30 minutes for this incredible bread to bake up.
4.74 from 41 votes
Course: Dessert
Cuisine: American
Servings: 1
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients 

  • 1 banana, very ripe
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon sugar, or sweetener of choice
  • 1 tablespoon avocado oil, or any neutral oil
  • 1 tablespoon milk
  • ¼ cup flour
  • ¼ teaspoon baking soda
  • pinch of salt
  • 1 to 2 tablespoons walnuts , crushed or chopped
  • 1 to 2 tablespoons chocolate chips , optional
  • ½ teaspoon powdered sugar, for dusting

Instructions 

  • Preheat the oven to 375F (190C).
  • NOTE: The bake time will depend on the oven, so keep an eye on the bread as it bakes. It's ready when it no longer jiggles in the centre and a toothpick comes out clean.
  • Peel and mash the banana in a bowl. Add the egg, vanilla extract, and sugar. Mix well.
  • Add the oil, milk, flour, and baking soda, and mix. Optionally, stir in some crushed walnuts or chocolate chips.
  • Spray and line a 10-ounce ramekin with parchment paper. Pour in the batter and tap to distribute evenly.
  • Bake for 25 to 30 minutes or until fully set and a toothpick comes out dry.
  • Let cool, dust with icing sugar, and enjoy!

Video

Nutrition

Calories: 616kcal, Carbohydrates: 76g, Protein: 12g, Fat: 30g, Saturated Fat: 7g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 13g, Trans Fat: 0.02g, Cholesterol: 165mg, Sodium: 344mg, Potassium: 632mg, Fiber: 5g, Sugar: 38g, Vitamin A: 339IU, Vitamin C: 10mg, Calcium: 75mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

37 Comments

  1. Hi Saturday Baker! Sounds like you made quite a few modifications. Sorry you didn’t end up enjoying this one.

  2. 5 stars
    I made so many adjustments to this recipe and it worked really really well for anyone who wants to adjust:

    – 1/2 egg instead of 1
    – whole wheat flour (for health)
    – 2 tsp canola oil rather than 1 tbsp (for health)
    – 1 tsp sugar (but I had a really ripe banana)
    – made cream cheese frosting (40g cream cheese (1/6 brick) + 1 tsp sugar + 1 tsp vanilla sugar) and filled ramekin halfway with batter, spoon of frosting, the other half the batter, baked it, then topped with more frosting after baking
    – added 1 tsp poppy seeds

    IT TURNED OUT SO DELICIOUS AND MOIST. I cannot wait to make more <3 <3 The reason I cut the sugar was because I wanted to add cream cheese frosting which is already ridiculously sweet. It was perfect, really thank you so much!

    1. Thank YOU so much, Annie!! Truly appreciate you sharing your picture and version of this!! LOVE it!! ❤️🥰

    1. Hi Priya, you can definitely double it but it will most likely take longer. Keep an eye on it

    1. Hi Lahari – you can use flax eggs instead (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) or applesauce as egg substitutes!